Croutons

Before baking, try tossing the bread with one of the following: Herbs: 1/4 cup chopped fresh flat-leaf parsley and 1 tbl chopped fresh thyme or rosemary. Spices: 2 tbs paprika, 1 tsp ground cumin, and 1/2 tsp cayenne peppere. Cheese: 3/4 cup grated Parmesan. (Use cheese croutons within 1 week).

Yield: 1 serving ( Serving Size: 10 Cups )
Community Recipe from

Ingredients

  • 1 loaf(s) Sliced white bread (20-24 Ozs) Cut into 3/4 inch pieces
  • 1/2 cup(s) Olive oil
  • Kosher salt

Preparation

  1. 1. Heat oven tp 350 degrees. Diving evenly between 2 rimmed baking sheets. toss the bread with olive oil and 1 1/2 tsp salt. Arrange in a single layer and bake, tossing the bread and rotating the pans halfway through, until golden and crisp, 25 to 30 mins. Let cool completely on the pans.
  2. Tip: The croutons can be kept at room tempreature in an airtight container for up to 1 month.
September 2012

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

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